https://www.matakanasuperfoods.com/blogs/recipes.atomMatakana Superfoods - Recipes2019-02-21T07:30:00+13:00Matakana Superfoodshttps://www.matakanasuperfoods.com/blogs/recipes/savoury-pie-crust2019-02-21T07:30:00+13:002019-02-21T07:30:00+13:00Savoury Pie CrustJoseph Glucina
This savoury pie crust can be made and refrigerated for 2 days or used straight away. It's vegan, tasty and easy to make as well as using some of our wonderful coconut products that are sure to help improve your general health and wellbeing with their beneficial impact on gut microflora. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Set oven to 220degrees C if you are planning to use this right away.

2. Blend together the flours, sugar and salt in a food processor for a few seconds to combine.

3. Add the organic coconut oil and blend together again until smooth (only requires about 30s).

4. Add 4 tbsp of ice water and blend and then add a further 2 tsp. until smooth. The dough should not be sticky.

5. Separate dough into two balls. Take one onto a floured surface and roll out to fill the bottom of your pie pan. Roll the other to fill the top of your pie pan.

6. Add your filling of preference, we've used leek and mushrooms and drizzled it with coconut oil!

Get creative, we were inspired to curl up the edges and create a pattern with the dough and remaining vegetables.

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https://www.matakanasuperfoods.com/blogs/recipes/sacha-inchi-choc-ice-cream2019-01-03T07:00:00+13:002019-01-03T07:00:00+13:00Sacha Inchi Cacao Ice CreamJoseph Glucina
This delicious, protein-rich ice cream is perfect for these hot, summer days. If you want to enjoy ice cream but still want to stay on the right path to good health, try out this scrumptious combination.

1. In a food processor add all ingredients and pulse for 15 seconds at a time on high. Keep doing this until mixture is smooth and creamy... be patient, it's worth it!

2. Serve immediately or freeze in an air-tight container for up to 5 days.

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https://www.matakanasuperfoods.com/blogs/recipes/spicy-vegan-eggnog2018-12-25T07:00:00+13:002018-12-25T07:00:00+13:00Spiced Vegan EggnogJoseph Glucina
This warm, spicy concoction is sure to tickle the taste buds this Christmas. It is sweetened with our Organic Coconut Nectar which has a rich, caramel taste that blends perfectly with the nut milk and spices.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Enjoy this lovely recipe all the way up until New Years. Order Organic Coconut Nectar today, its a great addition to pancakes, marinades and baking.

Blend all ingredients together until smooth. Heat on stove top on a low setting for a lovely warm version of this Christmas classic.

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https://www.matakanasuperfoods.com/blogs/recipes/nut-and-seed-energy-bars2018-11-06T10:24:00+13:002018-11-06T10:24:32+13:00Nut and Seed Energy BarsJoseph GlucinaThese bars are the perfect snack to have on hand when you're on the go. Packed with good wholesome ingredients, these bars provide excellent nutrition and taste delicious! They would also make a great snack option for kid's lunch boxes as they contain protein, healthy fats and no refined sugar so you can be sure you are providing them with an excellent source of energy to fuel their day. Using sacha inchi seeds and walnuts also means that you are increasing your omega-3 intake, which is greatly lacking in the typical western diet. These omega-3 fats are great for our overall health and wellbeing as they help keep our skin, hair and nails healthy as well as help regulate inflammation within the body.

For those who are unfamiliar with Sacha Inchi it is an amazing, high protein seed that grows sustainably in the Peruvian Amazon Rainforest, and provides income for indigenous Indian tribes. The powder is made from the partially defatted seed and is a great source of easily digestible plant protein and also contains beneficial omega-3 fatty acids. It is 100% natural and free from artificial flavours, colours, preservatives and chemical processing aids unlike many highly processed protein powders on the market. It is also very versatile and easy to use; simply add to your smoothies, pancake batters or baking for a natural protein boost.

Pre-heat oven to 165°C. Line a brownie baking pan with baking paper and set aside.

In a bowl, mix all chocolate base ingredients together until well combined.

Pour crust mixture into the prepared baking pan and press down with your fingers. Bake base for 8 minutes. Remove and let cool while you make the oat layer.

In another bowl, combine banana layer ingredients and stir until well combined.

Spoon banana layer mixture on top of the base and spread evenly. Top with chocolate chips. Bake for 35 minutes.

Remove and cool for at least one hour before slicing into 15 squares and serve.

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https://www.matakanasuperfoods.com/blogs/recipes/purple-corn-cacao-and-raspberry-muffins2018-11-06T10:10:00+13:002018-11-06T10:10:53+13:00Purple Corn, Cacao and Raspberry MuffinsJoseph GlucinaThis yummy muffin recipe is a great lunch box filler or work morning tea option. Featuring some key superfood ingredients such as chia seeds, purple corn flour, cacao powder and pure coconut sugar makes these muffins a healthier option than your typical muffin indulgence. Not only are these muffins filled with chocolatey goodness from the cacao powder but they also pack an antioxidant punch thanks to the addition of our Organic Purple Corn Flour which has an antioxidant score even better than blueberries!

Pour the batter into the prepared muffin tin. Fill only 2/3 of the tin as it rises quite a bit.

Sprinkle the remaining chocolate chips evenly over the top of the muffins and bake for about 20 to 25 minutes or until an inserted toothpick comes out clean.

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https://www.matakanasuperfoods.com/blogs/recipes/chicken-mango-salad-w-lemon-aioli2018-09-26T11:00:00+12:002018-09-26T11:08:21+12:00Chicken Mango Salad w/Lemon AioliJoseph Glucina
This Chicken Mango Salad with homemade Lemon Aioli is a simple and light lunch or dinner option. If you haven't tried the popular chicken and mango combo before we highly recommend you do as it tastes soooo good!

The Lemon Aioli also tastes divine thanks to the addition of our Organic Chia Seed Extra Virgin Oil which has a lovely, mild flavour. It is also a great source of anti-inflammatory omega-3 fatty acids which help keep your skin, hair and nails healthy. If you've got a spare few minutes during the day this aioli recipe is a delicious and easy way to incorporate more omega-3's into you and your family's diet. You will also be saving yourself from the highly processed vegetable oils used in regular store brought aioli which can throw your omega-3 to omega-6 ratio out of balance. It is a very versatile dressing and great with homemade kumara chips or drizzled over fresh pan-fried fish.

CHICKEN MANGO SALAD

METHOD

AIOLI

Place the egg yolks and garlic into a small bowl of an electric mixer and mix to combine.

Next combine both oils in a spouted jug and with the mixer on slow, carefully and very slowly pour in the oil. (note: its very important to add the oil slowly as the aioli will split if done too fast)

Once all the oil has been added mix in the lemon juice, coconut nectar and add water until your desired consistency is reached. Season with salt.

CHICKEN MANGO SALAD

Preheat oven to 200 degrees fan bake.

In a small frying pan dry toast the slivered almonds until fragrant then set aside.

Next heat coconut oil in the frying pan. Season chicken breasts and sear both sides until golden brown. Transfer to an ovenproof dish and place in the oven to finish cooking for around 10-15 mins depending on thickness.

While the chicken is cooking place the lettuce on a plate and top with sliced mango, cucumber and avocado.

When the chicken is done let it rest for 5 mins before slicing.

Top the salad with cooked chicken, toasted almonds and drizzle with your lemon aioli.

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https://www.matakanasuperfoods.com/blogs/recipes/lemon-coconut-protein-balls2018-09-18T00:00:00+12:002018-09-26T12:18:04+12:00Lemon & Coconut Protein BallsJoseph GlucinaThese protein balls combine tart lemon with creamy coconut butter to create a delicious snack that is perfect anytime of the day. They also pack a nutritional punch thanks to the addition of our sacha inchi protein powder and chia seeds, which are both excellent sources of beneficial omega-3 fatty acids and of course protein! Whip them up at the beginning of the week and you'll have the perfect healthy snack to munch on that will give you sustained energy throughout the day.

A word from Cloe:

When you think of a post-workout meal or snack, people often think about including plenty of protein to help with muscle recovery. Now protein IS super important, but what else is also very important is the need to reduce inflammation in your body after your workout.

Exercise (especially endurance training) naturally produces free radical formation due to an increase in metabolism and also an increase in our oxygen uptake. These free radicals can cause inflammation, oxidative stress, and cellular damage.

This is the number 1 reason why it is important to have a meal high in anti-inflammatory foods after your workout and not just protein powder and water. For these 3 post-workout breakfast recipes I usedMatakana Superfoods Recovery Formula to provide a boost in anti-inflammatory compounds. Their recovery formula is a highly concentrated form of fruit and vegetables which provides our body with those important antioxidants, vitamins, minerals, and phytonutrients to fight free-radical damage.

It is a delicious mix of organic pomegranate, organic red raspberry, blackcurrant, organic beetroot and goji berry concentrate which also tastes AMAZING mixed with coconut yoghurt.

A word from Cloe:

When you think of a post-workout meal or snack, people often think about including plenty of protein to help with muscle recovery. Now protein IS super important, but what else is also very important is the need to reduce inflammation in your body after your workout.

Exercise (especially endurance training) naturally produces free radical formation due to an increase in metabolism and also an increase in our oxygen uptake. These free radicals can cause inflammation, oxidative stress, and cellular damage.

This is the number 1 reason why it is important to have a meal high in anti-inflammatory foods after your workout and not just protein powder and water. For these 3 post-workout breakfast recipes I usedMatakana Superfoods Recovery Formula to provide a boost in anti-inflammatory compounds. Their recovery formula is a highly concentrated form of fruit and vegetables which provides our body with those important antioxidants, vitamins, minerals, and phytonutrients to fight free-radical damage.

It is a delicious mix of organic pomegranate, organic red raspberry, blackcurrant, organic beetroot and goji berry concentrate which also tastes AMAZING mixed with coconut yoghurt.

A word from Cloe:

When you think of a post-workout meal or snack, people often think about including plenty of protein to help with muscle recovery. Now protein IS super important, but what else is also very important is the need to reduce inflammation in your body after your workout.

Exercise (especially endurance training) naturally produces free radical formation due to an increase in metabolism and also an increase in our oxygen uptake. These free radicals can cause inflammation, oxidative stress, and cellular damage.

This is the number 1 reason why it is important to have a meal high in anti-inflammatory foods after your workout and not just protein powder and water. For these 3 post-workout breakfast recipes I usedMatakana Superfoods Recovery Formula to provide a boost in anti-inflammatory compounds. Their recovery formula is a highly concentrated form of fruit and vegetables which provides our body with those important antioxidants, vitamins, minerals, and phytonutrients to fight free-radical damage.

It is a delicious mix of organic pomegranate, organic red raspberry, blackcurrant, organic beetroot and goji berry concentrate which also tastes AMAZING mixed with coconut yoghurt.

Place all ingredients into a high blender and blend until smooth.]]>
https://www.matakanasuperfoods.com/blogs/recipes/paleo-coconut-banana-pancakes2018-08-01T13:48:00+12:002018-08-02T09:58:28+12:00Paleo Coconut Banana PancakesJoseph GlucinaThanks to Jay & Sarah, My Kitchen Rules Contestants - for this wonderful recipe.

Sunday morning pancakes are our family ritual – we make a morning of it, and get the kids in the kitchen to help out. If you want to try something new, give these banana pancakes a try. They are super easy to make and the banana sweetness is a treat.

What better time to try these delicious Paleo pancakes than now - we've got 40% off our organic Coconut Flour from now until Sunday 29th July!

Mash the bananas with a fork until no lumps remain. Beat in the eggs with the fork, then add the coconut flour and baking powder, mix until you have a smooth batter.

Heat a large non stick frying pan over a medium to low heat, add 1 teaspoon of coconut oil or butter to the pan.

Drop 2 tbs spoonfuls of batter onto the hot frying pan. Cook for 2 minutes, flip the pancakes over and cook for a further 1-2 minutes.

Top with fresh fruits and Coconut Nectar ( a delicious natural sweetener similar to maple syrup or honey) or natural maple syrup and enjoy.

TIPS

You’ll get best results with this recipe if you use ripe bananas: go for the ones that already have brown spots they have a sweeter flavour and are easier to mash. For this particular recipe you’ll also find it easier to make smaller pancakes so they don't break when you flip them.

Let’s be honest, when baking a delicious cake or cookies it is more than tempting to lick the spoon or bowl. We know it’s not good for us… and there’s a risk of bacterial infection when eating raw cookie mixture (salmonella or E.coli anyone?).

Well, what we have here is a perfect hack that tastes very similar to this naughty treat, it's only three ingredients, and is GOOD FOR YOU. High in protein & fibre - it's a wonderful breakfast or snack idea.

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https://www.matakanasuperfoods.com/blogs/recipes/camu-camu-curry2018-07-19T14:08:00+12:002018-07-20T15:30:54+12:00Camu Camu CurryJoseph Glucina
Get a wonderful dose of Vitamin C, antioxidants, anti-inflammatories and an immune system boost with this delicious Camu Camu Curry. Camu Camu is a tart little fruit grown in the river deltas of Peru and Brazil. This South American gem is the highest naturally occurring source of Vitamin C known to man… 60x more than that of oranges! This fresh and zingy Camu Camu Curry is sure to improve your health this winter.

Learn more about this fantastic superfood in our new blog, Nature’s Highest Levels of Vitamin C – Camu Camu > READ NOW

INGREDIENTS

Serves 4

1 x red onion diced

1 x head of cauliflower chopped

500g of thawed frozen, cooked and peeled prawns (remove for a vege option)

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https://www.matakanasuperfoods.com/blogs/recipes/supergreen-oats2018-07-19T10:50:00+12:002018-07-23T15:20:51+12:00SuperGreen OatsJoseph Glucina
It’s the middle of winter and some of us are not particularly interested in glugging back a cold smoothie... yet we’re still better off with a dose of Matakana SuperFoods SuperGreens powder!

We’ve come up with this quick and delicious way to keep including these essential SuperGreens into your diet when a smoothie doesn’t cut it. Try out this tasty Green Oats recipe.

Enjoy 25% off of our SuperGreens powder! Our Mid-Winter SALE is on now until Sunday 12pm. VIEW SPECIALS >>

Native to the tropical regions of South America the cacao tree has been a very important food source for thousands of years. Its botanical name Theobroma Cacao literally means ‘Food of the Gods’. The medicinal uses of cacao have been dated as far back as the 16th century and range from helping to reduce fatigue to improving mood and heart strength.

Sourced from the finest heritage Criollo cacao beans in Peru, our Organic Cacao Nibs are a yummy addition to baking and trail mixes or enjoyed straight out of the pack.

I am always so inspired to recreate a dish that I have eaten out, so one sunny morning I pulled together a few ingredients and made this delicious chocolate smoothie bowl. The addition of kumara (sweet potato) makes it super thick and creamy which goes so nicely with the crunchy toppings.

INGREDIENTS

Serves 1

1 frozen banana

½ tsp ground cinnamon

¼ cup cooked orange kumara (sweet potato) – I used some leftover roast kumara from the day before

We've been supportingOska Inkster-Baynes, a distance runner from Wanaka for around a year. We were thrilled to watch him come in first at theAuckland Half Marathonover the weekend. Oska finished his half in a time of 67:26, topping off an outstanding season. Oska uses theMatakana SuperFoods SuperShakeas a daily pick me up to help him recharge following training - important with the amount of kilometres he covers.In his spare time Oska loves to cook, he’s a qualified chef and in the process of creating a cook book. We can’t wait to see the finished product. But in the meantime Oska has kindly allowed us a sneak peak; here is one of the recipes from his new book. If you’d like to see more of Oska's creations you can visit hissite.We’ll leave it to Oska to introduce his Date and Cashew Cake.“I have a pretty big sweet tooth, so I try to bake things that satisfy the sweet craving but are still relatively guilt free.I love the Matakana coconut sugar and use it often. Combining it with local Wanaka honey makes the balance between texture and sweetness in a cake like this just right. Quick and easy to make the cake is flourless, has no dairy products or refined sugar, uses almond meal to bind and eggs to set.Served with a mix of honey-roasted cashews, orange segments and some more chopped dates, this cake will be a big crowd pleaser.”

In a kitchen whiz, place dates, cashews, 2 peeled oranges, 65g coconut sugar, 2 tablespoons of honey and 50ml of the soaking liquid. Blitz well until a fine paste forms.

Sieve all other dry ingredients – baking powder, cacao powder, coconut flour and ground almonds - into a large mixing bowl and combine.

In a separate bowl beat eggs well.

Fold paste mixture into eggs, then gently fold into dry ingredients.

Crush 50g of the left over cashews, and dice 50g of the left overdates, fold these in.

Line a standard cake tin with baking paper and fill with mixture.

Bake for 20mins or until a knife comes out clean from the middle of the cake.

Once cooked allow the cake to cool in the tin.

FOR THE SALAD

Segment the remaining orange, place in a small bowl with a further tablespoon of coconut sugar.

In a small non-stick fry pan on a low heat, lightly toast the final 50g of cashew nuts.

Remove from heat and add the remaining 2 tablespoons of honey.

Add to bowl, mix and serve with the cake.

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https://www.matakanasuperfoods.com/blogs/recipes/matcha-tarts2018-07-04T14:55:00+12:002018-07-17T12:12:50+12:00Matcha TartsJoseph Glucina
Matcha is a potent antioxidant and is rich in the amino acid L-theanine which leaves you invigorated and focussed after eating! We just love this product and are sure you will too when you start to notice benefits and clarity of mind it can bring.

We are always looking for new and interesting ways to incorporate our vast superfoods range into our diets – so we hope you like this too. These creamy, soft little tartlets are delightfully simple, tasty and a pleasure to make. Go a step further and enjoy them with a cup of our organic Matcha Green Tea!

Grease a muffin tray and pour mixture into each – leaving room to grow!

Sprinkle with chia seed and bake for 20mins on 200degrees C

Enjoy!

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https://www.matakanasuperfoods.com/blogs/recipes/black-forest-protein-muffins2018-06-21T10:04:00+12:002018-08-06T13:05:25+12:00Black Forest Protein MuffinsJoseph Glucina
This black forest protein muffin recipe really packs a punch full of superfoods! We’ve added maca, cacao, quinoa & sacha inchi powder for a high protein, nutrient-rich experience with a chocolate taste. Hopefully you’ll be feeling ready to take on the world after trying these!

Gelatinised for enhanced nutrient absorption, ourorganic Maca Root Powder is a uniquely revitalising, energising and hormone-supporting superfood. Ourorganic Sacha Inchi Powder is a completely natural, chemical-free, easy to digest source of plant protein - with absolutely NO artificial flavours, colours or preservatives. Ourorganic Optimised Instant Quinoa Powderis a nutrient-rich, ready to consume protein source with a delicious mild nutty taste. Quinoa has been used in South America for thousands of years as a highly nutritious food.

Ourorganic Cacao Powderis rich in magnesium - adequate consumption ensures clarity of mind and helps to reduce feelings of stress and fatigue. Cacao products also have the ability to improve feelings of wellbeing due to their positive effect on a number of key neurotransmitters known for their anti-depressant abilities such as serotonin, dopamine, phenylethylamine and anandamide. These chemicals have been shown to be highest in happy people and are responsible for lifting our mood and are often referred to as our ‘bliss’ chemicals.

A mouth-watering treat that might just help to reduce your fatigue and promote feelings of well-being? Yes, please. Let’s get started.

Sift the dry ingredients into a large bowl ensuring all lumps are smoothed out

Melt the butter and sugar in a pan until smooth

Create a hole in the middle of the mixture and add two eggs - mix in the butter-sugar mixture

Stir the mixture with a fork, add almond milk incrementally until mixture is a smooth consistency

Add the chopped dark chocolate

Mix in the frozen berries

Butter a 12 Muffin tin with your cacao butter

Distribute mixture evenly and bake on 180 degress for 15 minutes

Set muffins aside to cool

Blend 1/2 cup of frozen mixed berries with a 1/4 cup water

Heat the lucuma, cacao powder and 1/4 cup water over a stove top

Add frozen berry mixture to lucuma mixture in the pan to create a thick paste

Dip each muffin in the mixture for a tasty topping

Sprinkle with cacao nibs and chopped frozen berries - let the topping set

Enjoy this decadent yet nutritious treat!

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https://www.matakanasuperfoods.com/blogs/recipes/stuffed-zucchini-with-amaranth-and-veggies2018-05-17T09:57:00+12:002018-08-06T12:52:41+12:00Stuffed Zucchini with Amaranth and VeggiesJoseph Glucina
Super healthy, low in calories, easy to make, plus it can be prepared in advance and baked two days later. There is so much to love about this amaranth stuffed zucchini recipe. Zucchini is full of water which means that it's low in calories. So once you stuff it with some tasty veggies and some protein-rich amaranth, top with just a bit of mozzarella and you've got a fantastic healthy meal!

Our Peruvian amaranth is a premium grain with a high nutritional profile and is packed with protein and fibre. It has a mild, nutty flavour and crunchy texture, and is a versatile ingredient that can be used in both sweet and savoury dishes.

1. Sauté olive oil, onion and red pepper over a medium heat until the onion softens.2. In the meantime scoop out the inside of your zucchini's with a round measuring spoon. Mash the scooped zucchini and set aside.3. Add the tomato, mashed zucchini, thyme, some salt and pepper to the pan and sauté for another couple of minutes. Add the spinach and stir until the leaves wilt down.4. Remove the pan from the heat and add the cooked amaranth along with some basil leaves. Add Parmesan, stir and set aside. Preheat your oven to 180 degrees.5. Line a baking tray with foil and arrange zucchini on top. Use a teaspoon to divide the mixture between the carved zucchinis and cover with foil. You can refrigerate them at this point if you choose to bake at a later date, otherwise, place in oven for 30 minutes. After 30 mins uncover and add mozzarella, then continue to bake for another 10 minutes. You can move the tray to the top rack if you would like a browner top.6. Remove from the oven and serve!

Tip. For a vegan option try aquafaba mozzarella and remove the parmesan

Quinoa contains a wide variety of nutrients including all 9 essential amino acids making it a complete protein source for vegetarians. It also has a high fibre content to support gut health and weight management. It is abundant in antioxidants, vitamins and minerals.

Our Organic Coconut Hot Chili Sauce will give your everyday cooking a deliciously spicy and slightly sweet flavour. It is 100% natural and a smarter alternative to regular sweet chilli sauce as it contains no additives, preservatives or cane sugar.

This recipe can be prepped and refrigerated up to 2 days before baking.

1. Sauté olive oil, onion and mushroom together over a medium heat.2. Add protein-rich red & black quinoa, black beans, sweet corn, vegetable broth and 2 tbsp. Matakana SuperFoods Hot Chilli Sauce.3. Preheat oven to 180 degrees. Cut the top of the capsicum and with a knife cut out the seeds and white inside. Keep the lids as these will go back on top after the stuffing is added!4. Boil capsicums for 3 minutes to soften. Dry with a clean tea towel or paper towel.5. Line a baking tray with foil and arrange capsicum on top. Use a tablespoon to divide the mixture between the carved capsicums, place tops back on and cover with foil. You can refrigerate them at this point if you choose to bake at a later date, otherwise, place in oven for 30 minutes.6. After 30 mins add chopped basil, uncover then continue to bake for another 10 minutes. You can move the tray to the top rack if you would like a browner top.7. Remove from the oven and serve!

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https://www.matakanasuperfoods.com/blogs/recipes/vegan-hot-cross-buns-with-dark-chocolate-and-sour-cherries2018-03-28T00:00:00+13:002018-07-17T13:54:41+12:00Vegan Hot Cross Buns with Dark Chocolate and Sour CherriesJoseph Glucina
Don’t let Easter fly by without indulging in at least some tasty, baked or chocolate treats. Enjoy your Easter break this year with these gorgeous vegan hot cross buns with dark chocolate and sour cherries! They are made with extra virgin coconut oil and vanilla bean powder which are two of our delicious organic products.

Place the warmed milk in a medium bowl and whisk in the yeast. Set aside for 10 minutes to dissolve the yeast and allow it to become activated and frothy.

Place the sugar in a medium bowl, then add in the vanilla bean powder and the orange zest. Rub the powder and zest into the sugar with your fingers until combined and fragrant.

In a large mixing bowl or the bowl of a stand mixer, whisk the flour, salt, spices, and the vanilla-orange sugar together until combined. Make a well in the centre and pour in the melted coconut oil, followed by the yeast mixture and the chickpea flour mix.

Mix the wet ingredients into the dry with a fork until a rough dough begins to form. Then either increase the speed of your stand mixer to knead the dough, or transfer the dough to a flour dusted work-surface and knead for about 10 minutes – until the dough is soft, smooth and springs back slowly when you gently press a finger onto it. It should be lightly tacky to the touch, but not overly sticky. If it's too sticky, add a little extra flour whilst kneading.

Sprinkle over the chopped chocolate and cherries, knead for another minute or two, just until the mix-ins are evenly incorporated into the dough. If kneading in a stand mixer, make sure that the dough is not too warm when adding in the chocolate or it may melt through your dough. Gather up the dough and place in a large lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for about an hour, or until doubled in size.

Knock the risen dough back with your fist, then divide the dough into 12 equal pieces (roughly 90 – 95g each)and roll each into smooth, tight balls. Arrange dough balls on your baking dish / baking tray in concentric circles. Cover with the damp tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Place your flour-water paste for the crosses in a piping bag with a small nozzle attached (or make a tight cone out of baking paper with a small hole at the end to use as a makeshift piping bag – see this YouTube video for instructions)and carefully pipe a cross shape onto each risen bun.

Place the pan of buns into the preheated oven, on the middle rack, to bake for 15 – 20 minutes – or until risen, golden brown and hollow sounding when tapped. If you have an uneven oven, rotate the pan halfway through cooking for even browning.

While the buns bake, make the glaze – combine the sugar, water and vanilla bean powder in a small pan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once the sugar has dissolved, remove the pan from the heat and allow the glaze mixture ingredients to infuse while the buns cook.

Remove the buns from the oven and brush the glaze generously over the hot buns. Place the pan on a wire cooling rack and leave to cool. Eat the sticky hot cross buns warm or at room temperature, sliced and toasted (or not) and spread with a vegan, butter alternative such as Olivani or Nuttelex.

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https://www.matakanasuperfoods.com/blogs/recipes/superfood-banana-pops2018-03-14T00:00:00+13:002018-07-17T12:11:55+12:00Superfood Banana PopsJoseph GlucinaTempted by those chocolate covered ice cream pops every time you walk through the frozen food aisle? Here is your solution, and they couldn’t be easier to make! Creamy and sweet frozen bananas dipped in a raw chocolate shell, loaded with all of your favorite superfood toppings. A really great option for children as well -something they can help make!

Ingredients

Instructions

Peel and cut your bananas in half. Carefully add a stick and freeze on parchment for a few hours or overnight.

In a small mug or bowl, melt your coconut oil and mix in the cacao powder till fully combined. Mix in your maple syrup or sweetener of choice (optional).

The next step takes some quick hands, you want to dip and coat each banana pop as quickly and evenly as possibly - while coating them before the mixture hardens into a shell. So setting out your toppings ahead of time is vital for them to stick properly.

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Our organic Beetroot Power contains betalains, a unique group of powerful antioxidants that are beneficial for supporting our body’s detoxification pathways.We’ve used it in this delicious Cold Beetroot Soup called Chlodnik which is originally from Poland. It’s popular in Eastern Europe and is considered the ultimate refreshment food during warmer months.

It’s a delicious and fresh cold soup – served with cucumber! It’s a must-try… enjoy. :)

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https://www.matakanasuperfoods.com/blogs/recipes/maple-water-cold-brew-coffee2018-02-15T00:00:00+13:002018-08-06T14:45:31+12:00Maple Water Cold Brew CoffeeJoseph Glucina
Have we got a treat for you! We’ve paired our NECTA Maple Water withHarpoon Cold Brew Coffeefor a delicious, subtly-sweet coffee experience! Cold Brew concentrate is usually mixed with water on ice, but for a refreshing and tasty alternative, we’ve used maple water.Our NECTA Maple Water (100% maple sap) is USDA Certified organic and contains over 46 bioactive nutrients including antioxidants, electrolytes minerals and amino acids. NECTA Maple Water is perfect for a hot summer’s day or a post-workout recovery drink – what a great match for cold brew concentrated coffee.

Cacao has the ability to improve feelings of wellbeing due to its positive effects on a number of key neurotransmitters known for their anti-depressant abilities -read more hereunder the Health Benefits tab.

The red raspberries will give you a dose of antioxidants, vitaminsandminerals! They also contain a unique nutrient calledrheosmin(raspberry ketones), which has been identified as having beneficial effects on weight management.Read more hereunder Health Benefits.

It makes for a perfect sweet breakfast, dessert or snack. Here, they’ve used pure maple water combined with fresh and dried cherries to give the delicate maple water a punchy contrast. Try this recipe with any of the three NECTA flavours:Pure Maple Water,Cranberry & BlueberryorLemon Teaand your favourite seasonal fruit.

Drain the cashews and place in a blender with the Maple Water. Blend until smooth and then add the chia seeds, maple and vanilla, blending until well combined.

Pour mixture into a bowl and place in the fridge to set for 2 hours.

Roughly chop your fruit of choice, then take a glass and scoop half the chia pudding into the glass and top with a layer of fruit, followed by the remaining chia pudding. Top with a final layer of fruit and an extra drizzle of maple syrup.

*Depending on which flavour of Maple Water you are using, choose the appropriate fruit to complement.

Re-creating this recipe in your kitchen at home? Tag us @matakanasuperfoods and @i.am.company so we can check it out! To learn more aboutI AM Co.follow thislink.